Rhubarb meringue

Instructions

1. Step 1

   Preheat the oven to 0 humidity, fan 2 and 100°C/gas mark 1/2

2. Step 2

   Mix together the icing sugar and the caster sugar

3. Step 3

   Put the egg whites in the bowl of a stand mixer with the whisk attachment and whisk on full speed until they form soft peaks. Add the sugars in three stages, whisking between each addition, until the mixture forms stiff peaks

4. Step 4

   Transfer the meringue into a piping bag

5. Step 5

   Line a tray with parchment paper

6. Step 6

   Prepare a container of hot water. Add the 50mm ring into the hot water, and then pat dry

7. Step 7

   Place the ring onto the parchment paper-lined tray and pipe the meringue mix into the ring, to the top

8. Step 8

   Place the ring back into the hot water to clean it, and repeat the process until all the mixture is used up. Make sure to leave plenty of space between each meringue as they will expand in the oven

9. Step 9

   Bake the meringues for 17 minutes, then turn the tray around and bake them for a further 17 minutes

10. Step 10

    Once cooked, allow the meringues to cool on the tray, then transfer them to a container. If making ahead of time, keep in the freezer until they're needed

11. Step 11

    For the vanilla custard, add all the ingredients apart from the gelatine to a Thermomix. Set it to speed 4 on the varoma setting

12. Step 12

    Cook the custard until it reaches 82°C, then add the bloomed gelatine. Mix the gelatine into the custard, and then pass it through a chinois. Transfer the custard to a tray to cool, covering the surface with cling film so it doesn't form a skin

13. Step 13

    Cut the lemon up into chunks with the skin on. Remove the tough white core and any seeds

14. Step 14

    Dissolve the sugar in the water, and add the lemon. Cook on medium heat until the lemon is soft and cooked. Strain the lemon, reserving the syrup.

15. Step 15

    Chop the cooked lemon up very finely, and add the pieces to a mixing bowl. Add the syrup back little by little until the lemon pieces have a marmalade-like consistency. Set aside

16. Step 16

    To make the poached rhubarb, first top and tail the rhubarb and wash it thoroughly. Chop it into 10cm lengths

17. Step 17

    Mix together the rhubarb and sugar, and place it in a vac pac bag with the grenadine. Vacuum seal the rhubarb

18. Step 18

    Cook the rhubarb in a 65°C water bath for 12 minutes. Remove from the water bath and allow to cool for 10 minutes, then transfer to an ice bath

19. Step 19

    Once you are ready to serve, whisk the custard in a stand mixer, and then transfer to a piping bag

20. Step 20

    Heat up a centimetre or so of vegetable oil in a pan, then add the basil leaves and dry until crisp. Remove with a slotted spoon, and drain on kitchen towel

21. Step 21

    Pipe 30g of custard in the bottom of each meringue. Put a dot in the middle of the sharing plate to secure the meringue

22. Step 22

    Spread 15g of lemon confit on the top of each meringue nest, and then garnish each one with 3 nice pieces of rhubarb. Finish with a fried basil leaf